Grilled Summer Succotash

Name: Grilled Summer Succotash
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4
Ingredients: 1 pint cherry tomatoes, halved; 2 cups fresh corn kernels; One 10-ounce bag frozen lima beans, thawed; 1 stick (8 tablespoons) unsalted butter, melted; 1 large shallot, minced; Kosher salt and freshly ground black pepper; 1 1/2 cups loosely packed basil leaves

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4

Grilled packets of cherry tomatoes, corn and lima beans sprinkled with basil.

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4

Ingredients

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1 pint cherry tomatoes, halved

2 cups fresh corn kernels

One 10-ounce bag frozen lima beans, thawed

1 stick (8 tablespoons) unsalted butter, melted

1 large shallot, minced

Kosher salt and freshly ground black pepper

1 1/2 cups loosely packed basil leaves

Directions

Prepare a grill for medium-high heat.
Mix the tomatoes, corn, lima beans, butter and shallot together in a medium bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Tear off four 12- by 18-inch pieces of heavy duty aluminum foil. Put 1/4 cup of the basil leaves in the center of each piece of foil. Evenly divide the vegetable mixture (about 1 1/4 cup each) over the basil. Carefully fold each foil piece into a packet, bringing up the sides and double folding the top and ends to seal.
Grill the packets until the tomatoes begin to soften, about 12 minutes. Chop the remaining 1/2 cup basil. Place a packet on each plate, carefully open the foil and serve sprinkled with chopped basil.